Food Biomanufacturing and Cellular Agriculture

Catalog description

Credits 3. 3 Lecture Hours. Basic principles and techniques of food biomanufacturing, including bioprocessing, fermentation science, cellular agriculture, space food, and molecular farming, by addressing bioprocessing, microbial community, bacterial and yeast-based fermentation, bioreactors, cellular agriculture technologies, enzymes applications in food production, and sustainability; introduction to the concepts of cellular agriculture, fermentation and precision fermentation, bioprocessing, different bioreactors, and life cycle analysis roles in making decisions about the final products; learning to read papers to develop protocols and how to modify them; understanding of upstream and downstream processing, which will cover the bacterial, and yeast-based fermentation, precision fermentation, cellular agriculture, bioprocessing and food safety aspects of these products; biomanufacturing applications for different products developed from plants, insects, algae, and animals’ byproducts. Prerequisites: Graduate classification.